Ciabatta Bread Sandwich
2 tsp Brianna Poppy Seed Dressing
1 Slice Havarti Cheese
1 Strawberry Sliced
1 Slice Turkey
Picked onions
Arugula
Easy Chocolate Chip Cheesecake Brownies
Cook Time
55 minutes
Total Time
55 minutes
Ingredients
- 2 20-ounce pouches Ghirardelli Double Chocolate Brownie Mix
- 1 8-ounce package cream cheese, room temperature
- 1/3 cup sugar
- 1 egg yolk
- 1/4 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 325°.
- Prepare brownies as directed on box, using the recommended oil, water and eggs for fudgy brownies. Spread batter in to a 13"x9" pan sprayed with non-stick cooking spray or lined with foil.
- Prepare cheesecake batter:
- In a large mixing bowl, beat together cream cheese, sugar, egg yolk, and vanilla just until smooth.
- Put dollops of the cheesecake batter on top of the brownie batter and use a knife to swirl some of the brownie batter in to the cheesecake batter. Sprinkle chocolate chips across the top.
- Bake 50 - 55 minutes until edges are pulling away from the side of the pan, and the middle is set but not firm. Allow to cool completely in the pan before serving.
Pickled Red Onions
Ingredients
- 2 small red onions
- 2 cups white vinegar
- 2 cups water
- 1/3 cup cane sugar
- 2 tablespoons sea salt
optional
- 2 garlic cloves
- 1 teaspoon mixed peppercorns
Instructions
- Thinly slice the onions and put in a mason jar.
- Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
- Your pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions.
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